| Title: | Recent Advances in Volatiles of Teas |
| Author(s): | Zheng XQ; Li QS; Xiang LP; Liang YR; |
| Address: | "Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China. xqzheng@zju.edu.cn. Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China. qsli@zju.edu.cn. Guizhou Tea and Tea Products Quality Supervision and Inspection Center, Zunyi 563100, China. gzzyzj_2009@vip.sina.com. Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China. yrliang@zju.edu.cn" |
| DOI: | 10.3390/molecules21030338 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Volatile compounds are important components of tea aroma, a key attribute of sensory quality. The present review examines the formation of aromatic volatiles of various kinds of teas and factors influencing the formation of tea volatiles, including tea cultivar, growing environment and agronomic practices, processing method and storage of tea. The determination of tea volatiles and the relationship of active-aroma volatiles with the sensory qualities of tea are also discussed in the present paper" |
| Keywords: | Camellia sinensis/chemistry Environment Molecular Structure Oxidation-Reduction Plant Extracts/chemistry Taste Tea/*chemistry/standards Volatile Organic Compounds/*chemistry Camellia sinensis aroma black tea green tea oolong tea sensory quality white tea; |
| Notes: | "MedlineZheng, Xin-Qiang Li, Qing-Sheng Xiang, Li-Ping Liang, Yue-Rong eng Research Support, Non-U.S. Gov't Review Switzerland 2016/03/16 Molecules. 2016 Mar 11; 21(3):338. doi: 10.3390/molecules21030338" |
